Cranberry and Walnut Rolls
User Reviews
4.4
78 reviews
Good
Cranberry and Walnut Rolls
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Bread rolls that are perfect for Thanksgiving
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Ingredients
- 1 cup coarsely chopped walnuts
- 3½ cups or more bread flour
- 1 tablespoon light brown sugar
- 1½ teaspoons quick-rising dry yeast
- 1½ teaspoons salt
- 1½ cups whole milk
- 2 tablespoons vegetable oil plus additional for coating bowl
- 1 large egg
- 1 cup dried cranberries
- nonstick cooking spray
- 1 large egg beaten to blend (for glaze)
- Raw turbinado or demerara sugar
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Instructions
- 1. Stir the walnuts in a dry skillet over medium heat until toasted, about 5 minutes. Set aside to cool.
- 2. Mix 3½ cups bread flour with the brown sugar, yeast and salt in the bowl of a stand mixer fitted with a paddle attachment. Warm the milk in a small saucepan over low heat until an instant-read thermometer inserted into the milk registers 95 degrees F. Add the oil; remove from the heat. Add the milk mixture and 1 egg to the flour mixture. Mix on low speed until a wet coarse ball forms, about 1 minute. Add the nuts and the cranberries. Replace the paddle attachment on the mixer with a dough hook. Mix dough on low speed until smooth, elastic, and slightly tacky, adding more flour by the tablespoonfuls as needed, about 4 minutes. Transfer the dough to a floured surface and knead for about 2 minutes.
- 3. Lightly oil a large bowl. Shape the dough into a ball; place in the prepared bowl, turning to coat with oil. Cover with plastic wrap and let the dough rise at room temperature until almost doubled in volume, 1¾ to 2 hours.
- 4. Line a large baking sheet with parchment paper. Transfer the dough to an unfloured surfaced; divide into 12 equal pieces. Shape each piece of dough into a smooth round ball. Transfer the rolls to the prepared baking sheet, spacing them apart. Spray the rolls with nonstick spray. Cover loosely with plastic wrap; let rise at room temperature until 1½ times original size, about 1½ hours. Brush rolls with egg glaze; sprinkle with raw sugar. Let rise 15 minutes longer.
- 5. Meanwhile, position a rack in the center of the oven and preheat to 425 degrees F.
- 6. Place rolls in oven; reduce oven temperature to 400 degrees F and bake 7 minutes. Rotate baking sheet; continue to bake rolls until golden and slightly firm to the touch, about 8 minutes longer. Cool completely on a cooling rack.
- *Note: You can wrap these in foil and place in an airtight bag and freeze for up to 2 weeks. Thaw the rolls at room temperature. If desired, you can rewarm the rolls wrapped in foil in a 350 degree F oven for about 10 minutes.
Nutrition Information
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Calories
287kcal
(14%)
Carbohydrates
39g
(13%)
Protein
8g
(16%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Cholesterol
30mg
(10%)
Sodium
316mg
(13%)
Potassium
148mg
(4%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
90IU
(2%)
Vitamin C
0.2mg
(0%)
Calcium
55mg
(6%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 12rolls
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 30mg | 10% |
| Sodium | 316mg | 13% |
| Potassium | 148mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 55mg | 6% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
78 reviews
Good
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